Cooking beef tenderloin to the right temperature is crucial for achieving perfect doneness. For a rare roast, aim for an internal temperature of 120 to 125 F; for medium-rare, 130 to 135 F is ideal.

Pellet Grill – If using a pellet grill follow the same instructions ... For this cut and for a crowd we cook the beef ...

Make the king of all Czech dishes, svíčková, for a hearty, comforting weekend lunch and the perfect way to welcome the brisk ...

Many people prefer beef that's 'marbled' (flecked throughout) with fat. Marbled meat is considered to be more flavoursome and tender because the fat lubricates the meat during cooking and adds ...

Mary Berry, a culinary legend, has shared her take on the French classic beef bourguignon recipe, revealing that indulging in a rich, red wine as the stew base is what tickles the taste buds most.

As a joint, these cuts are usually sold boned and rolled, but they can be cut in a number of ways, such as for T-bone, tenderloin ... beef recipe involves marinating the beef with thyme and garlic for ...